Can't Leave Alone Bars

These are very similar to the Revel Bars Jenn posted. The main difference is that this recipe uses a boxed cake mix for the crust. They are really good and the chocolate is so gooey.

Ingredients:
1 package (18-1/4 oz. size) white cake mix (use chocolate if you're a chocoholic)
2 eggs
1/3 cup vegetable oil
1 can (14-oz. size) sweetened condensed milk
1 cup semisweet chocolate chips
2 T. cup butter, cubed
1 t. vanilla

In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press 2/3 of the mixture into a greased 13x9x2-inch baking pan. Set remaining cake mixture aside. In a microwave-safe bowl, combine the milk, chocolate chips and butter.

Microwave, uncovered, on HIGH for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Add vanilla. Pour over crust.

Crumble remaining cake mixture over top. Bake at 350F for 20-25 minutes or until lightly browned. Cool before cutting.

Creamy Tomato Soup and Bread Bowls

Creamy Tomato Soup

Ingredients

* 2 (15-ounce) containers, chicken or vegetable stock/broth (preferred brand: Kitchen Basics)
* 1 (28-ounce) can concentrated crushed tomatoes
* 1 cup heavy cream
* Coarse salt and black pepper and basil (I used a tablespoon but, used more or less based on your taste)
*One clove of garlic minced



Directions

Combine broth, tomatoes,basil and garlic in crockpot on high for4 to 6 hours. Stir in heavy cream, salt and pepper and reduce heat to low. Simmer for 30 minutes.With an immersion blender, puree soup. (I didn't have an immersion blender so I poured the crockpot contents into a blender a pureed)

Bread Bowl

I cheated on the bread bowls..

Ingredients

*Package of frozen bread loaves such as Rhodes (I brought the gentric with three 1 lb loaves)
*One egg beaten

Directions

I made 2 adult size bowls and 4 kid size bowls but, you can alter the size of the bowls to your needs.

Thaw 2 loaves. When dough is thawed but still cold divide the first loaf in 4 parts for kid bowls and second loaf into 2 parts. Form into ball and put on greased baking sheets, brush with egg. Let rise. I put mine in a 170 degree oven turned off for 2 hours. Bake for 25 minutes or until golden brown. Cut of tops and hollow out in a bowl shape.

These could easily be made from scratch. Easily, if you know how to make bread from scratch, so not easy for me.

This is a new family favorite. My husband doesn't really like tomato soup but, he loved this.

Cake Balls

Easiest thing to make and they are really, really good. These would be especially good for Christmas treats. I found the recipe and picture at allrecipes.com. I've made them with cake and frosting from scratch and from the packaged stuff. We really like chocolate cake mixed with chocolate frosting dipped in white chocolate.

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) container prepared chocolate frosting
1 (3 ounce) bar chocolate flavored confectioners coating (I used much more than this, and I used the chocolate bark)

DIRECTIONS
Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.

Lasagna Rolls

This is a great alternative to traditional lasagna and my kids love it.

Sauce:
2 T. unsalted butter
4 tsp. all purpose flour
1 1/4 cup whole milk (I used 2% and it was fine)
1/4 tsp. salt
1/8 tsp. ground black pepper
pinch ground nutmeg

Lasagna:
1 (15 ounce) container whole milk ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeeze dry
1 cup plus 2 T. grated Parmesan cheese
3 ounces thinly sliced prosciutto, chopped
1 large egg, beaten
3/4 tsp. salt
1/2 tsp. ground black pepper
1-2 T. olive oil
12 uncooked lasagna noodles
1 cup marinara sauce
1 cup shredded mozzarella

*spinach and prosciutto are optional.

To make the sauce you are basically just making a white sauce. Melt better over medium-low heat, add flour and whisk for about 2-3 minutes. Whisk in the milk and increase the heat to medium-high. Keep cooking and whisking the sauce until it is thick and smooth and then add salt, pepper, and nutmeg. Pour the bechamel sauce in the bottom of a 9x13 baking pan.

Preheat oven to 450. Boil Lasagna noodles until they are almost done (about 7-8 minutes). If they are too done they will just fall apart when rolling. When noodles are done lay out on baking sheet to prevent sticking and let the noddles cool.

Make Filling. Mix ricotta, spinach, 1 cup Parmesan cheese, prosciutto, egg, salt and pepper until blended.

Put three Tablespoons filling on each noodle and spread all over. Starting at one end roll noodle, jelly roll style, and place in bechamel sauce in pan (seam side down). Repeat with remaining noodles until done. Spoon 1 cup marinara sauce over the lasagna rolls and sprinkle with mozzarella and remaining 2 T. Parmesan cheese.

Cover with foil and cook until heated through and sauce is bubbling, about 20 minutes. Take off foil and cook for 15 more minutes until cheese is nice and brown on top. Let cool for about 10 minutes before serving!